Thai Shrimp Won Ton
August 17, 2017
"These are a bit time consuming to make, but so very worth the effort. The filling is very easy to make and very flavorful. It's the folding the dumplings that takes the most time. These are wonderful with thew sauce but equally good without and served as won ton."
- FOR THAI SHRIMP DUMPLINGS
- FOR FILLING
- Serving Size: 1 (18.5 g)
- Calories 40.9
- Total Fat - 1.1 g
- Saturated Fat - 0.2 g
- Cholesterol - 9.4 mg
- Sodium - 88 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 1.8 g
- Calcium - 8.4 mg
- Iron - 0.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Filling: Combine all ingredients for filling and refrigerate.
Fill a small bowl with water, set aside.
Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
On a cutting board place the wonton wrappers, three at a time, side by side.
Into the centre of each one, place about 1 teaspoon of the shrimp filling.
Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
Fold the wrapper over so that the ends meet.
Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
Place on cornstarch dusting baking sheet.
Repeat until all filling is used up.
Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
Place the wontons in the hot oil for about a minute or until browned on the bottom.
Tips & Variations
No special items needed.